Bacon processing in the industrial kitchen

The shown line for the roasting of bacon is divided into 4 main sections: Cutting of the bacon onto the roasting belt, roasting of the slices, cooling and de-fatting of the slices and manual inspection. The line allows the production of a crispy low-fat bacon by using either fresh or cooked raw bacon. The typical final products coming from this line is the crispy consistency, the brown colour of the bacon due to high roasting temperatures, the high fat extraction during the roasting process and the smooth slices.

Online-Slicer

The slicer mounted above the extended infeed area of the belt grill cuts the slices in the requested strength directly and continuously onto the roasting belt.

DUBRA

The continuous contact belt grill type DUBRA as the core of the line is influencing essentially the roasting result during the production of the roasted bacon. Roasting temperatures of up to 280 °C guarantee a perfect product with a brown colour and a crispy consistency. A minimum platen distance of approximately 1 mm guarantees a smooth final product also with the thinnest slices of raw bacon. The remaining fat is discharged and can be pumped out for further use.

De-fatting and cooling system

After the roasting process, the bacon slices are cooled in an air cooling tunnel. At the same time the fat is blown off from the surface.

Inspection and preparation for packaging

On one belt or several belt, the products are manually inspected after the roasting and cooling process as well as after the preparation of the slices for packaging.